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spinach kabab

Its monsoons!! The rain gods have been very generous. Yesterday was one of those days. The wind was cool, the leaves on the trees were dancing and the sky was a little overcast! And when it’s such weather we celebrate it with a cup of tea and deep fried pakodas or kebabs! So well I went to the kitchen and saw this big bunch of spinach and decided on making palak kebabs. I had not made them before, but had read the recipe sometime back in a magazine and remembered it just about to make the perfect kebabs!

Enjoy the rainy day 🙂

Palak Kebab

Preparation Time: 15 mins| Cooking Time: 20 mins| Serves 3-4

1 bunch spinach leaves

3 bread slices, crumbled

1 onion, finely chopped

1 tsp cumin seeds

½ tsp red chilli powder

½ tsp turmeric powder

A few cubes of paneer, crumbled

1 tsp lime juice

1 tbsp corn flour

2 tbsp rice flour

1 tbsp fine semolina

Salt to taste

Oil for deep frying

Wash the spinach leaves and remove the stalks. Chop finely.

In a deep pan, heat I tbsp. of oil. Add cumin seeds and spinach leaves. Sauté for a few minutes and remove from fire. Grind to a fine paste.

In a bowl, add the spinach paste and rest of the ingredients. Make a firm paste. If required, add a little more cornflour.

Prepare small round and flatten them lightly between your palms to make small patties.